Cinnamon Rolls Thermomix

So you’re craving something warm, gooey, and utterly divine but the thought of spending all day in the kitchen makes you want to curl up and nap? My friend, I feel you. And guess what? Your Thermomix is about to become your new best friend (if it isn’t already) for churning out cinnamon rolls that’ll make angels sing. Seriously. We’re talking minimal effort, maximum deliciousness. Let’s get sticky!

Why This Recipe is Awesome

This recipe? It’s basically a magic trick where deliciousness appears with minimal effort. Your Thermomix does all the heavy lifting – think dough-kneading, butter-creaming, and sugar-mixing – leaving you more time for, well, eating them. It’s so mind-bogglingly easy, even I didn’t mess it up (and I once set fire to toast, so that’s saying something). Plus, the end result is so good, people will think you secretly went to pastry school. Spoiler alert: you didn’t, you just owned a Thermomix. And that’s way cooler, IMO.

Ingredients You’ll Need

Gather your troops, folks! Here’s what you’ll need to make these sweet, sweet dreams a reality:

For the Dough:

• 250g milk (full-fat, because we’re not messing around)
• 70g caster sugar (sweetness personified)
• 10g active dry yeast (the tiny things that make magic happen)
• 500g plain flour (the foundation of all deliciousness)
• 70g unsalted butter, softened (good quality, your rolls deserve it)
• 1 large egg (helps with richness and color)
• 1 tsp salt (balances the sweetness, don’t skip it!)

For the Filling:

• 100g unsalted butter, softened (easy to spread, crucial for gooeyness)
• 150g light brown sugar (that caramel-y goodness)
• 2 tbsp ground cinnamon (the star of the show, obviously!)

For the Cream Cheese Glaze:

• 50g unsalted butter, softened (because more butter is always the answer)
• 100g full-fat cream cheese, softened (no sad low-fat stuff allowed here)
• 150g icing sugar (powdered sugar for our American pals, don’t get confused!)
• 1 tsp vanilla extract (the secret weapon for flavour)
• 1-2 tbsp milk or cream (just enough to make it drizzle-worthy)

Step-by-Step Instructions

Alright, apron on, game face ready! Let’s make some rolls!

1. First, the Dough Party: Pour the milk into your Thermomix bowl. Add the sugar and yeast. Warm it up for 2 min/37°C/speed 1. This wakes up the yeast and makes it happy. You want happy yeast.

2. Flour Power: Add the flour, softened butter, egg, and salt to the bowl. Secure the lid and let your Thermomix do its thing. Knead for 3 min/≺. You’ll end up with a smooth, elastic dough. Glorious!

3. The First Nap (for the Dough, not you): Transfer the dough to a lightly oiled bowl, cover it with cling film or a damp tea towel, and let it rise in a warm place for about an hour, or until it’s doubled in size. Patience is a virtue here!

4. Filling Frenzy: While the dough is napping, quickly clean the Thermomix bowl. Add the softened butter, brown sugar, and cinnamon for the filling. Mix for 15 sec/speed 3 until it’s all combined and spreadable. Set aside.

5. Roll with It: Once the dough has risen, punch it down gently (it’s satisfying, trust me). Flour your work surface and roll the dough into a large rectangle, roughly 40x30cm. Aim for an even thickness.

6. Spread the Love: Evenly spread your cinnamon-sugar-butter filling all over the dough, leaving a small border at one of the long edges (this helps seal it). Be generous!

7. Roll ‘Em Up: Starting from the long edge opposite the border, tightly roll up the dough into a log. Use a sharp knife or even unflavored dental floss (yes, really!) to cut the log into 12-15 equal slices, about 3-4cm thick.

8. Second Nap & Preheat: Arrange the rolls in a greased baking dish (or two, depending on size), leaving a little space between them as they’ll expand. Cover again and let them rise for another 30-45 minutes. Meanwhile, preheat your oven to 180°C (350°F).

9. Bake ‘Til Golden: Bake for 20-25 minutes, or until they’re beautifully golden brown and smell absolutely heavenly. Don’t overbake them! We want soft, not dry.

10. Glaze Glory: While the rolls are cooling slightly (but still warm!), throw all the glaze ingredients into your clean Thermomix bowl. Mix for 20 sec/speed 4 until smooth and creamy. If it’s too thick, add a tiny bit more milk/cream; too thin, a bit more icing sugar.

11. Drizzle & Devour: Drizzle that glorious cream cheese glaze generously over the warm cinnamon rolls. Now, grab one (or three, I won’t judge) and enjoy your masterpiece!

Common Mistakes to Avoid

Even the pros (like us, now!) can slip up. Here are some rookie mistakes to dodge:

• Forgetting to Preheat the Oven: Rookie move! Your oven needs to be hot and ready to go for an even bake.
• Using Cold Butter for the Filling: Trust me, trying to spread rock-hard butter over delicate dough is a recipe for tears, not cinnamon rolls. Soften it!
• Not Letting the Dough Rise Enough: This isn’t a race, people! Let your dough do its thing. A properly risen dough equals fluffy rolls.
• Overbaking: Keep an eye on your oven. Overbaked rolls are dry rolls, and nobody wants that kind of sadness.
• Cutting Rolls Too Thin: You want substantial rolls, not sad little disks. Aim for at least 3cm thick.
• Ignoring Your Yeast: Yeast is a diva. If your milk is too hot, or your yeast is expired, your dough won’t rise. Always check the expiry date!

Alternatives & Substitutions

Feeling creative? Or just missing an ingredient? Here are some ideas:

• Dairy-Free Delight: Swap out regular milk for plant-based milk (almond, oat, soy work great!), and use dairy-free butter and cream cheese alternatives.
• Spice it Up: Add a pinch of nutmeg or cardamom to your filling for an extra layer of warmth.
• Chocolate Lover’s Dream: If you’re feeling adventurous (or just have a chocolate addiction like me), try spreading some Nutella or finely chopped chocolate over the cinnamon filling before rolling. You won’t regret it. Probably.
• Simple Glaze: No cream cheese? No problem! Just mix icing sugar with a splash of milk and vanilla extract for a quick, sweet drizzle.
• Whole Wheat Wonders: You can substitute up to half of the plain flour with whole wheat flour for a slightly healthier (shh!) twist, but they might be a bit denser.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• Can I make these ahead of time? Oh, absolutely! Prep them the night before, arrange in the baking dish, cover, and pop ’em in the fridge. In the morning, let them sit at room temperature for 30-60 mins to rise again before baking. Your future self will thank you (and probably give you a high-five).
• My dough isn’t rising, help! Is your yeast expired? Was your milk too hot (killing the yeast) or too cold (slowing it down)? Yeast is Goldilocks, it needs it just right. If all else fails, buy new yeast and try again, champ!
• Can I freeze these? Yes, you wizard! You can freeze the unbaked rolls after their second rise (just thaw overnight in the fridge and bake). Or, freeze baked, unglazed rolls, and simply reheat and glaze when ready to serve. Instant deliciousness on demand!
• What if I don’t have active dry yeast? Instant yeast works too, same amount, no need to activate. Just throw it in with the flour. Easy peasy.
• My rolls are dry! What went wrong? Did you overbake them, buttercup? Keep a close eye on the time and your oven. Every oven is a unique snowflake, so yours might run hotter. Pull them out when they’re golden, not dark brown.
• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is flavour. Butter is life. Unless you have a dietary restriction, stick with the good stuff, FYI.

Final Thoughts

And there you have it, superstar! You’ve just conquered the mighty cinnamon roll with the help of your trusty Thermomix. Go on, bask in the glory, share them (or don’t, I won’t tell), and enjoy every single gooey bite. You’ve earned it, you culinary genius, you!